Elderflower Champagne Recipe

[JANEHO]

Hi to everyone,

I'm new here and hope there's an expert on the "non" alcoholic elderflower champagne out there.
I made some years ago, using champagne yeast and it was terrific, but thought this time I'd make some just as a summer drink, using the same recipe as above. The book said it would be ready to drink after 10 days however, when I opened it, the whole thing turned thick, like unset jelly. I imagined this was similar to "ropey" wine, so added campden tablets and left it for 7 days as recommended, but it doesn't appear to be any better.

Does anyone know what has gone wrong please. It smells fine and tastes ok, if you can get past the texture.

Jane.